A week of jet lag, culture and tahini paste
|Fresh salad with every meal at my favourite Lebanese restaurant.|
I'm starting off this post with an apology to you, my favourite reader: I do apologize for not posting last week. I was halfway between Abu Dhabi and Taiwan, and the jet lag made my internal clock come to a grinding halt. It was a great trip and I'm so grateful to my friend, Marion for putting up with me for two weeks. The food was out of this world! Oh, and I discovered moutabel. Moutabel is related to baba ganouj and is basically roasted eggplant, tahini paste, garlic, salt, pepper, olive oil and a squeeze of lemon and eaten with pita bread. Heavenly, I tell you!
|Heavenly hummus with paprika and olive oil, ready for dipping.|
|Lentil soup with a squeeze of lemon.|
Any way, so where other people buy little trinkets and souvenirs (think stuffed plush camels and little statues of Burj Khalifa) I brought back two cookbooks, garam masala, cardamom pods, tahini paste and a tin of Lyle's Golden Syrup. What can I say? Different people have different priorities!
|Clockwise from top left: Creamed garlic, hummus and moutabel.|
So, over the past week, even though I didn't post anything on here, I'd been quite busy with Kitchenboy things. First of all, I've started a page on Facebook. Please join me there too, as it would be an easy way of keeping up to date with new posts. Secondly, Kitchenboy has also been featured on www.culture.tw, an English portal for all things culture in Taiwan, funded by Taiwan's Council for Cultural Affairs. This is a huge honour for me, seeing that I haven't been blogging for long. You can visit the page here.
So, I think I've finally rid my system of jet lag, so it's back to the kitchen for me and, "Full steam ahead, Mr Sulu!"...or something like that, you know what I mean.
Dit klink alles heerlik! My mond water skoon.ReplyDelete
Dit was so lekker, ek wou amper nie terug kom Taiwan toe nie. Oe, en die vleis....*slobber-slobber*ReplyDelete
WOW! Sounds like you had a fabulous time in Abu Dhabi...and as for that moutabel....mmmmmmm...must.....make.....sooooon!The greenness of the olive oil over the hummus attracts me so much. I just adore middle eastern and north african foods. YUMReplyDelete
Colleen I also want to make moutabel, but you know, we only get those long thin Asian brinjals here in Taiwan. I'm going to have to roast a truck load of them! :))ReplyDelete